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Following more than two years on Fairfax, Nile Park and Nick Coe have shuttered Black Cat Bakery and Cafe, the industry-tested chefs' affordable ode to house-baked Ding Dongs and bread, creative comfort dishes with a slight twang, perfect lattes, and sandwiches served on Homeboy Industries bread. A sign affixed to the restaurant's door cites the "current business climate" as cause for the shutter. While Black Cat may have used up its nine lives, Coe has recently earned accolades for his contribution to the world of ketchup, hatching a condiment named for his previous pop-up, called Molonay Tubilderborst, that continues to garner praise. [Eater; http://blogs.laweekly.com/squidink/2013/04/black_cat_bakery_and_cafe_shut.php">Squid Ink]